Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 20
Nothing beats an old-fashioned hamburger. I remember the old days when my mother always added an egg and some bread crumbs to the mix, "to bind it together." In reality, she was probably stretching the meat to make that extra patty.
Today, I leave out the crumbs. I simply season the ground beef, throw it on the grill, and top it with a selection of cheese, greens, and grilled vegetables -- whatever strikes my fancy. From start to finish, I can serve dinner in 20 minutes.
When you're making hamburgers, use the cut of beef that best suits your taste and budget. Ground beef (85 percent lean) is my favorite because it produces a moist burger -- and it's cheaper, too. But ground round, ground sirloin, extra-lean beef, ground turkey, or even vegetable patties all make fine substitutes. When it comes to hamburgers, it's the sauce and the fixings that make the meal. Enjoy! - Judy Feagin
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- 1-1/2 pounds ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 buns
- Hamburger toppings
Combine first three ingredients and shape into four 6-ounce hamburger patties.
Coat grill rack with cooking spray. Grill the patties, covered with the grill lid, over medium-high heat (350 degrees to 400 degrees) 7 to 8 minutes on each side or until beef is no longer pink. Grill the buns 1 minute on the cut side, or until they are lightly toasted. Top with beef patty and your favorite toppings.
For skillet burgers, place a large nonstick skillet over medium-high heat. Add the patties and cook 5 to 7 minutes on each side, or until ground beef is no longer pink.